Meatloaf Casserole with Mashed Potatoes (Print View)
Hearty layers of meat, vegetables, and mashed potatoes with melted cheese
# Ingredient List:
→ Meats
01 - 1½ lbs ground beef
02 - ½ lb ground pork
→ Vegetables
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup frozen mixed vegetables (carrots, peas, corn)
06 - 2 lbs russet potatoes, peeled and cubed
→ Pantry & Dairy
07 - 1 cup shredded cheddar cheese, divided
08 - ½ cup milk
09 - 2 tbsp unsalted butter
10 - ½ cup breadcrumbs
11 - 2 large eggs
12 - ¼ cup ketchup, plus extra for topping
13 - 2 tbsp Worcestershire sauce
14 - 1 tsp salt
15 - ½ tsp black pepper
16 - Nonstick cooking spray
# How to Make:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with nonstick cooking spray.
02 - Place peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, 15 to 20 minutes. Drain thoroughly, return to the pot, and mash with milk and butter until smooth. Season with salt and pepper to taste. Set aside.
03 - While the potatoes cook, heat a skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 3 to 4 minutes until fragrant and softened. Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine the ground beef, ground pork, sautéed onion and garlic, breadcrumbs, eggs, ¼ cup ketchup, Worcestershire sauce, salt, and pepper. Mix gently until just combined, being careful not to overwork the meat.
05 - Press the meat mixture evenly into the bottom of the prepared baking dish. Spread the frozen mixed vegetables in an even layer over the meat.
06 - Spread the mashed potatoes over the vegetable layer, smoothing into an even, uniform surface.
07 - Drizzle additional ketchup evenly over the mashed potato layer, then sprinkle the shredded cheddar cheese across the top.
08 - Bake uncovered for 35 to 40 minutes, or until the casserole is bubbling and the cheese is melted and golden brown.
09 - Remove from the oven and let the casserole rest for 10 minutes before slicing into portions and serving.
# Expert Advice:
01 -
- It combines the nostalgia of meatloaf with the indulgence of a Shepard pie style topping, all in one pan.
- The mashed potato layer seals in moisture so the meat never dries out, even on reheating.
02 -
- Mixing the meat too aggressively makes it rubbery, so use your hands and stop as soon as everything looks evenly distributed.
- Heating the milk and butter before adding to potatoes prevents them from cooling down and becoming gummy during mashing.
03 -
- Wet your hands slightly before pressing the meat into the dish, it prevents sticking and gives you a more even layer without any effort.
- Running the mashed potatoes through a ricer before adding butter and milk makes the topping impossibly smooth and restaurant worthy.